Cheesy Spinach-Artichoke Stuffed Chicken Breasts

Ever dreamed of eating spinach and artichoke dip for dinner? Turn this family favorite into a main dish with this spinach-artichoke stuffed chicken recipe. Baked chicken has never been so delicious. The recipe is a Yummly original created by Edwina Clark, RDN.

Author: OnlineCook

Category: Eggs Free

Cuisine: Other

Difficulty: EASY

Prep. Time:

Cook Time: 45 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 394 kcal per serving

Ingredients

2 pounds - boneless skinless chicken breasts
⅔ cup - marinated artichoke hearts
1 ⅓ cups - baby spinach
1 tsp - salt
½ cup - part-skim ricotta cheese
1 tsp - garlic powder
½ cup - shredded Parmesan cheese
¼ cup - low-fat Greek yogurt
⅛ - salt
⅛ - pepper

Instructions

Preheat the oven to 425°F.
Line a large baking sheet with parchment paper.
Roughly chop the artichokes and spinach.
Mix together the yogurt, ricotta, Parmesan, garlic powder, salt, artichokes, and spinach in a medium mixing bowl.
Cut a large slit in the side of each chicken breast to create a pocket, then spoon the spinach and artichoke stuffing into the pockets. Transfer the chicken breasts to the prepared baking sheet. Season with salt and pepper.
Bake the chicken on middle rack of oven until the thickest part of the breasts reaches an internal temperature of 165°F, about 30 minutes.
Check to see that chicken is done. Remove from oven or add time as needed.
Allow the chicken to rest for 5 minutes before serving.